湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析

doi:10.11843/j.issn.0366-6964.2024.10.016

Abstract

Abstract:

The aim of this study was to analyze the differences in muscle cholesterol, amino acids, fatty acids and volatile flavor compounds between Hu sheep and their hybrid combinations. Sixteen male lambs each of Hu×Hu (HH), Poll Dorset×Hu (TH) and Southdown×Hu (NH) F₁. generations were selected at about 3 months of age, and were reared in a single pen under the same nutritional level and feeding management conditions, and the experiment lasted for a total of 95 days (with a pre-test period of 15 days). At the end of the feeding trial, seven test lambs from each group that were close to the average weight of the group were selected for slaughter, and the longissimus dorsi was collected for the determination of cholesterol, amino acids, fatty acids, and volatile flavor substances content. The results were showed as follows: Muscle cholesterol content in NH group was significantly higher than that in TH group (P < 0.05); A total of 17 amino acids were identified in the muscle of the three groups. Among essential amino acids, the contents of threonine, isoleucine, phenylalanine and lysine in TH and NH groups were extremely significantly higher than those in HH group (P < 0.01); Among non-essential amino acids, the contents of serine, histidine and proline in TH and NH groups were extremely significantly higher than those in HH group (P < 0.01), while the contents of aspartic acid and arginine were significantly higher than those in HH group (P < 0.05). The contents of sweet amino acid and umami amino acid in NH group were significantly higher than those in HH group (P < 0.05). Thirty fatty acids were identified in the muscles of all three groups. Among the saturated fatty acids, the contents of stearic acid and behenic acid in group HH were significantly higher than those in group NH (P < 0.05), and among the monounsaturated fatty acids, the cil-10-pentadecanoic acid was significantly higher in the NH group than in the HH group (P < 0.05). Among polyunsaturated fatty acids, the arachidonic acid content was significantly higher (P < 0.05) in the HH group than in the TH group, while C20:5n3 content in HH group was significantly higher than that in NH group; A total of 33 volatile flavor substances were identified in muscle of the three groups. The content of 2-heptanol in NH group was significantly higher than that in TH and HH groups, the content of 3-hydroxy-2-butanone in HH group was significantly higher, and the content of thiazole in TH group was significantly higher. The content of 2-heptanone was significantly lower than that in HH group (P < 0.05). In summary, the progeny muscles of local Hu sheep by crossing breed with Poll Dorset and Southdown have more desirable cholesterol, amino acid and fatty acid contents as well as rich volatile flavor substances, which provide a reference for local high-quality lamb meat production.

Key words: Hu sheep, Southdown×Hu F₁ generation, Poll Dorset×Hu F₁ generation, amino acid, fatty acid, cholesterol, volatile flavor compounds

CLC Number:

S826.92

Liwa ZHANG, Yaojing YUE, Xuejiao AN, Jianye LI, Bohui YANG, Zhenfei XU, Jinxia ZHANG, Zhiguang GENG, Yanli GUO, Rui ZHANG. Comparative Analysis of the Contents of Amino Acids, Fatty Acids and Volatile Flavor Compounds in the Muscles of Hu Sheep and Their Different Hybrid Combinations[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(10): 4428-4442.

Figures/Tables 9

Table 1

Table 2

Table 3

Table 4

Comparative analysis of fatty acid content in muscle of Hu sheep and its different hybrid combinations mg/100g鲜样, n=7"

指标Item	湖羊 HH	陶湖F₁代 TH	南湖F₁代 NH
癸酸C10:0	4.44±1.45^ab	3.10±0.87^b	4.71±1.59^a
月桂酸C12:0	3.59±1.51	2.56±0.77	3.93±1.84
肉豆蔻酸C14:0	72.8±31.74	52.04±12.33	69.99±27.01
十五碳酸C15:0	10.58±5.81	7.11±1.49	8.10±1.98
棕榈酸C16:0	756.57±233.11	655±120.06	717±194.02
珍珠酸C17:0	30.81±13.81	24.97±6.17	25.59±5.01
硬脂酸C18:0	556.09±152.24^a	480.57±76.62^ab	412.86±57.54^b
花生酸C20:0	2.90±0.71	2.55±0.51	2.31±0.40
二十一碳酸C21:0	3.14±1.58	3.43±1.15	3.15±0.67
山嵛酸C22:0	1.68±0.13^a	1.58±0.20^a	1.35±0.10^b
二十三烷酸C23:0	0.80±0.11^ab	0.88±0.11^a	0.75±0.09^b
二十四烷酸C24:0	0.75±0.07^b	0.90±0.16^a	0.89±0.06^a
饱和脂肪酸SFA	1 444.03±405.51	1 235.36±199.24	1 254.34±273.71
肉豆蔻油酸C14:1	2.67±1.17	1.84±0.33	2.92±1.11
棕榈油酸C16:1	48.71±15.76	37.74±7.03	49.86±14.40
顺-10-十五烯酸C15:1	2.75±0.43^b	3.03±0.36^ab	3.24±0.36^a
顺-10-十七烯酸C17:1	25.93±7.15	22.2±3.49	24.89±3.58
神经酸C24:1	1.32±0.10	1.37±0.35	1.21±0.27
反油酸C18:1n9t	19.43±10.32	16.98±6.52	23.96±8.01
油酸C18:1n9c	1 144.29±317.21	1 014.71±198.57	1 090.14±243.19
二十碳烯酸C20:1	6.61±1.45	6.38±0.93	6.32±0.96
单不饱和脂肪酸MUFA	1 251.7±346.59	1 104.26±213.46	1 202.53±259.55
反亚油酸C18:2n6t	1.85±0.70	1.58±0.35	1.66±0.25
亚油酸C18:2n6c	185.57±27.13	189.57±34.05	189.86±9.81
顺-11，14-二十碳二烯酸C20:2	2.83±0.76	2.76±0.77	2.74±0.40
γ-亚麻酸C18:3n6	2.44±0.65	2.57±0.59	2.60±0.40
α-亚麻酸C18:3n3	2.59±0.58	2.35±0.54	2.36±0.42
二高-γ-亚麻酸C20:3n6	2.87±0.28	3.03±0.76	2.68±0.30
二十碳三烯酸C20:3n3	39.2±3.85	39.39±6.80	40.23±2.7
二十二碳六烯酸C22:6n3	0.63±0.10	0.65±0.16	0.57±0.14
花生四烯酸C20:4n6	3.54±0.53^a	2.55±0.38^b	3.13±1.22^ab
二十碳五烯酸C20:5n3	4.68±1.50^a	3.7±0.72^ab	3.20±0.98^b
多不饱和脂肪酸PUFA	243.37±30.43	245.38±42.34	246.29±9.78
n-6/n-3	4.16±0.49	4.33±0.32	4.32±0.32
总脂肪酸含量Total fatty acids	2 741.08±770.16	2 372.56±437.32	2 532.30±572.69

Table 4

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Table 5

Determination of volatile compounds in muscle of Hu sheep and its different hybrid combinations"

化合物 Chemical compound		保留指数 Retention index	保留时间/s Retention period	迁移时间/s Migration time	离子强度Ionic strength
化合物 Chemical compound		保留指数 Retention index	保留时间/s Retention period	迁移时间/s Migration time	湖羊 HH	陶湖F₁代 TH	南湖F₁代 NH
酯类Salts	丁酸戊酯Pentyl butanoate	1 064.30	535.23	1.40	0.12±0.03	0.11±0.02	0.11±0.01
	巴豆酸乙酯Ethyl crotonate	809.30	144.33	1.19	0.67±0.27	0.71±0.25	0.59±0.26
	丁酸己酯Hexyl butyrate	1 144.30	741.59	1.48	0.11±0.02	0.10±0.01	0.10±0.01
	2-甲基丁酸甲酯 Methyl 2-methylbutanoate	761.70	111.59	1.18	0.17±0.09	0.20±0.11	0.27±0.11
	丙酸丁酯Butyl propanoate	909.50	236.23	1.27	0.31±0.17	0.32±0.19	0.36±0.16
	乙酸丁酯Acetic acid butyl ester	821.70	154.40	1.23	0.14±0.04	0.12±0.07	0.16±0.05
醇类Alcohol	正己醇1-Hexanol	853.50	180.14	1.33	0.07±0.05	0.07±0.08	0.11±0.02
	2-庚醇2-heptanol	908.00	234.11	1.36	0.08±0.05^b	0.07±0.02^b	0.09±0.06^a
	异戊醇3-methyl-1-Butanol	734.60	96.71	1.12	2.73±0.63	2.65±0.61	0.07±0.02
	2-己醇2-Hexanol	807.00	142.44	1.26	0.13±0.11	0.14±0.12	0.21±0.09
	糠醇(二聚体) Furfuryl alcohol(D)	820.80	153.66	1.37	0.11±0.04	0.11±0.03	0.12±0.05
	糠醇(单聚体) Furfuryl alcohol(M)	820.40	153.34	1.12	0.57±0.45	0.45±0.19	0.45±0.08
	正戊醇1-Pentanol	765.50	113.65	1.25	0.31±0.17	0.32±0.09	0.27±0.08
酮类Ketone	2-庚酮2-Heptanone	888.30	208.36	1.25	0.11±0.03^a	0.09±0.02^ab	0.07±0.02^b
	仲辛酮2-octanone	990.50	351.89	1.34	0.11±0.03	0.10±0.02	0.11±0.02
	3-羟基-2-丁酮 3-Hydroxy-2-butanone	714.80	85.77	1.05	2.46±1.58^b	2.82±0.73^ab	3.91±0.41^a
	2-戊酮2-pentanone	687.80	71.23	1.13	0.49±0.80	0.35±0.43	0.49±0.28
	羟基丙酮 1-hydroxy-2-propanone	689.20	71.74	1.05	1.44 ±1.06	1.38 ±0.81	1.94±0.72
	4-甲基-2-戊酮 4-methyl-2-pentanone	735.80	97.33	1.18	0.59±0.17	0.52±0.18	0.42±0.17
	3-甲基环戊烷-1, 2-二酮 2-hydroxy-3-methyl-2-cyclopenten-1-one	1 045.90	487.71	1.16	0.21±0.16	0.12±0.06	0.10±0.04
醛类Aldehyde	反式-2-己烯醛 Trans-2-hexenal	827.60	159.18	1.19	0.25±0.11	0.26±0.11	0.21±0.09
	己醛Hexanal	771.60	117.00	1.29	0.11±0.06	0.14±0.07	0.19±0.12
	3-甲基-2-丁烯醛 3-Methyl-2-butenal	776.10	119.51	1.10	0.23±0.31	0.18±0.15	0.13±0.09
吡嗪类	2，6-二甲基吡嗪2, 6-Dimethylpyrazine	908.10	234.19	1.55	0.07±0.03	0.07±0.05	0.27±0.11
Pyrazines	2-甲基吡嗪Methylpyrazine	803.40	139.54	1.40	0.14±0.09	0.15±0.09	2.64±0.41
	2-乙酰基吡嗪2-acetylpyrazine	1 031.10	449.80	1.16	0.16±0.10	0.13±0.02	0.13±0.03
噻唑类	噻唑Thiazole	753.60	107.14	1.04	1.10±0.50^ab	0.99±0.74^b	3.91±0.41^a
Thiazoles	4甲基噻唑4-Methyl-thiazole	788.70	127.62	1.06	0.81±0.44	0.66±0.68	0.19±0.12
烃类	罗勒烯Beta-Ocimene	1 066.60	541.14	1.67	0.10±0.03	0.11±0.04	0.11±0.05
Hydrocarbons	1，1-二乙氧基乙烷1, 1-Diethoxyethane	723.0	90.28	1.13	2.02±0.96^a	1.72±0.74^ab	0.05±0.02^b
酸类Acids	丁酸Butanoic acid	789.80	128.53	1.17	0.64±0.37	0.75±0.35	0.11±0.03
	己酸Hexanoic acid	1 035.80	461.75	1.63	0.05±0.01	0.05±0.02	0.05±0.02
其他类Others	2-乙酰基-1-吡咯啉2-acetyl-1-pyrroline	920.50	252.02	1.47	0.12±0.04	0.13±0.03	0.36±0.16

Table 5

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原料Ingredient	含量/% Content	营养水平Nutrient level	含量/% Content
燕麦草Oat hay	6.08	干物质DM	61.68
羊草Leymus Chinensis	13.04	粗蛋白CP	13.19
青贮玉米Corn silage	13.53	酸性洗涤纤维ADF	12.75
玉米Corn	32.78	中性洗涤纤维NDF	23.60
美加力Megalac¹⁾	6.08	脂肪Fat	3.19
Lamb9303²⁾	28.49	淀粉Starch	23.01
合计Total	100.00	钙Ca	0.52
		磷P	0.29
		维持净能/(MJ·kg^-1) Nem	1.33
		增重净能/(MJ·kg^-1) Neg	0.86

指标 Item	湖羊 HH	陶湖F₁代 TH	南湖F₁代 NH
胆固醇 Triglyceride	34.94±5.28^ab	30.93±2.97^b	41.10±8.14^a

指标Item	氨基酸Amino acid	湖羊HH	陶湖F₁代TH	南湖F₁代NH
必需氨基酸EAA	缬氨酸Val	0.97±0.05	1.01±0.42	1.04±0.38
	蛋氨酸Met	0.39±0.02^b	0.48±0.04^b	0.51±0.04^a
	苏氨酸Thr	0.87±0.04^B	0.92±0.35^A	0.96±0.32^A
	异亮氨酸Ile	0.87±0.04^B	0.93±0.02^A	0.95±0.03^A
	亮氨酸Leu	1.54±0.07^b	1.64±0.37^a	1.68±0.05^a
	苯丙氨酸Phe	0.85±0.05^B	0.91±0.01^A	0.94±0.04^A
	赖氨酸Lys	1.75±0.08^B	1.86±0.06^A	1.93±0.07^A
非必需氨基酸NEAA	天冬氨酸Asp	1.77±0.08^b	1.85±0.08^a	1.92±0.06^a
	谷氨酸Glu	3.02±0.15^b	3.14±0.15^b	3.31±0.11^a
	丝氨酸Ser	0.77±0.04^C	0.81±0.02^B	0.85±0.03^A
	甘氨酸Gly	0.90±0.10^a	0.88±0.03^ab	0.89±0.06^b
	组氨酸His	0.72±0.05^B	0.79±0.02^A	0.81±0.05^A
	精氨酸Arg	1.21±0.53^b	1.27±0.39^a	1.31±0.47^a
	胱氨酸Cys	0.13±0.07	0.12±0.04	0.12±0.05
	丙氨酸Ala	1.14±0.07^b	1.19±0.03^ab	1.22±0.04^a
	脯氨酸Pro	0.83±0.03^B	0.88±0.03^A	0.90±0.02^A
	酪氨酸Tyr	0.57±0.03^b	0.59±0.09^ab	0.60±0.03^a
EAA		7.27±0.33^B	7.74±0.20^A	8.00±0.27^A
NEAA		11.06±0.48^b	11.54±0.37^a	11.94±0.34^a
TAA		16.53±0.11^b	19.42±0.58^a	19.87±0.69^a
甜味氨基酸SAA		6.27±0.27^b	6.54±0.19^a	6.75 ±0.21^a
鲜味氨基酸UAA		7.70 ±0.35^b	8.00 ±0.26^ab	8.30 ±0.24^a
苦味氨基酸BAA		6.56 ±0.31^B	7.02±0.15^A	7.23 ±0.24^A

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Comparative Analysis of the Contents of Amino Acids, Fatty Acids and Volatile Flavor Compounds in the Muscles of Hu Sheep and Their Different Hybrid Combinations

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